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Dyson Air Bread is a toaster based on the principles of his amazing Airblade hand drier. (see link)
The toaster version has a caddy that swings out so that a slice of bread can be held in place long enough to be blasted by the superheated air stream. This is a fully automated process. The air is heated
by gas flame based on a replaceable cartridge system
This entire process enables an additional feature to be added, and that is the ability to spray the toasting bread with sticky airborne particles, like grated cheese. An extra hopper is provided for this feature.
http://www.dysonairblade.co.uk/
visualise hands as bread in animation [xenzag, Apr 21 2012]
2:46 toaster in action
http://www.myspace....ops-hagover/7310001
[not_morrison_rm, Apr 21 2012]
[link]
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[+] gas-powered toaster: what's not to like ? :) |
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Now just how will it be activated? Evil laugh, perhaps? |
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Toasting basically involves the dessication and then
partial oxidation/caramelisation of the outer layers
of the bread. I have a suspicion that this could be
attained chemically, as well as thermally. |
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Impingement ovens already cook all your pizzas, from fast
food joints. |
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Remembered another toaster, Paul Hogan show...2 minutes 46 seconds into the video (seelink) |
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Back to the thread, the flame'll have to be hot, otherwise it's just a way to get very dry bread. <wonders what would happen if own "training hamsters to skydive hand dryer" is accidentally switched with this one..shudders> |
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Actually gas heated air is not ideal, as water is a waste
product of the combustion. Impingement ovens work a lot
getting the humidity out of the air, to get your thin base
crispy. |
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I suppose there would need to be the added complication of a heat exchanger to ensure that the air was devoid of moisture. |
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Complicated dessication procedures may not be necessary, a simple [MaxwellBuchanan]'s daemon may do the trick. Unfortunately, this still needs to be 'baked into existance, the current embodiment blows little hot air. |
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And yet, strangely, is mostly composed of just that. |
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